Ingredients Jump to Instructions ↓

  1. 90 g Goose liver pate

  2. 50 g Cabbage

  3. 170 g 1 tbsp 75 ml Marinade Double Deluxe Soy Sauce

  4. 1 tbsp Premium Oyster Sauce

  5. 1 tsp Chili Garlic Sauce

  6. 1/2 tsp Pure Sesame Oil

  7. 1/2 tsp Corn starch

  8. 1/2 tsp Pepper to taste Dough Plain Flour

  9. 150 g Hot water

  10. 75 ml Dipping Sauce Double Deluxe Soy Sauce

  11. 2 tbsp White Vinegar

  12. 2 tbsp Pure Sesame Oil

  13. 1/2 tsp Boiling Water

  14. 1 tbsp Sugar

  15. 1 tsp

Instructions Jump to Ingredients ↑

  1. Mix minced pork with marinade. Cook cabbage in boiling water until tender. Drain. Chop into pieces and squeeze out water. Add goose liver pate, cabbage and Chinese celery to minced pork. Mix well. Divide filling into 12 equal portions. Sieve flour. Add hot water to form a soft dough. Knead until smooth. Form dough into a roll and divide into 12 equal portions. Roll each portion into a round. Wrap filling with round dough to form dumplings. Heat 2 tbsp oil. Pan-fry dumplings on moderate heat until the bottom is golden yellow. Pour in water, cover and cook on low heat until all water is absorbed, about 10 minutes. Add 2 tsp oil and fry dumplings for 1 more minute. Serve with dipping sauce.


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